How to Make a Mini Egg Easter Cake
It wouldn't be Easter without indulging in some chocolate eggs, and this cake is completely covered in them from top to bottom!
Make your favourite sponge to construct the cake, and cover it in a generous helping of buttercream icing, then add your chocolate eggs by pressing them into the buttercream.
If you can resist temptation to cut a slice straight away, leave the icing to harden a little, and then tuck in!
Project and instructions by Lucy Bruns
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You will need
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How to make
* Ceramic Cake Stand and Glass Dome Lid 10"
* A Pallet Knife
* Vanilla Buttercream Style Icing 400g
* Silver 10 Inch Round Cake Drum
* A Seven Inch Round Layer Cake
* 6-8 bags of Mini Eggs
Have your chocolate eggs ready to go and, starting at the base of the cake, begin sticking the eggs to the cake in colour pairs, (two white, two pink, two yellow, two purple) repeating the pattern all the way around the base.
Then, continue by adding a second row of eggs, repeating the same pattern of colour pairs but shifting the pattern along anti-clockwise this time.
Build up the layers of eggs row by row, making sure to shift the pattern along anti-clockwise by one egg every time you start a new row.
Craft with us at our workshops
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